Beans are the most underutilized, economical superfood. This 4 bean salad recipe is not only simple and delicious, it is also low cost and very healthy. It is a perfect side for any meal, makes a tasty and healthy addition to packed lunches, and it is easy to take to a party.
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Four Bean Salad Ingredients:
- 1 – 14.5 ounce can cut green beans, drained
- 1 -14.5 ounce can cut wax beans, drained
- 1 – 15.5 ounce can kidney beans, drained and rinsed
- 1 – 15.5 ounce can garbanzo beans, drained and rinsed
- 1 yellow bell pepper, diced
- 1 small onion, diced
- 1/2 cup seasoned rice wine vinegar
- 1/4 cup olive oil
- Fresh ground pepper to taste
How to Make Four Bean Salad
Open the green bean and wax bean cans, drain and place in a salad bowl.
Next, open the kidney bean and garbanzo bean cans, drain and rinse the beans. Add the kidney and garbanzo beans to the salad bowl.
Dice the yellow pepper and onions. Add to the salad bowl.
Add the dressing (recipe below), mix and refrigerate for at least one hour before serving. Mix well immediately before serving.
How to make 4 bean salad dressing:
Combine the seasoned rice wine vinegar with the olive oil. Add fresh ground pepper to taste. Mix and pour over the salad.
More Great Salad Recipes:
4 Bean Salad Printable Recipe
Servings
minutes
Preparing Time
minutes
Cooking Time
minutes
Calories
kcal
INGREDIENTS
1 – 14.5 ounce can cut green beans, drained
1 -14.5 ounce can cut wax beans, drained
1 – 15.5 ounce can kidney beans, drained and rinsed
1 – 15.5 ounce can garbanzo beans, drained and rinsed
1 yellow bell pepper, diced
1 small onion, diced
1/2 cup seasoned rice wine vinegar
1/4 cup olive oil
Fresh ground pepper to taste
DIRECTION
- Open the green bean and wax bean cans, drain and place in a salad bowl. Next, open the kidney bean and garbanzo bean cans, drain and rinse the beans. Add the kidney and garbanzo beans to the salad bowl.<br>Dice the yellow pepper and onions. Add to the salad bowl.<br>Add the dressing (recipe below), mix and refrigerate for at least one hour before serving. Mix well immediately before serving.
To make the dressing: Combine the seasoned rice wine vinegar with the olive oil. Add fresh ground pepper to taste. Mix and pour over the salad.
NOTES
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